Tomato vodka rigatoni

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Tomato vodka rigatoni

 

 

Make the most of your pantry staples with this legendary pasta sauce.

 

INGREDIENTS

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 3/4 cup (210g) tomato paste
  • 1/2 cup (125ml) vodka
  • 1/4 cup (60ml) thickened cream
  • 1/2 cup (40g) finely grated parmesan
  • 400g rigatoni, cooked to packet instructions, 1/4 cup (60ml) cooking water reserved

 

METHOD

  • 1.
    Heat oil in a large non-stick frypan over medium heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until softened. Add tomato paste and stir for 2 minutes or until lightly caramelised.
     
  • 2.
    Add vodka and cook for 4-5 minutes. Stir in cream, parmesan and 1/4 cup (60ml) reserved cooking water, and bring to a simmer. Remove from the heat and season to taste. Stir through rigatoni to coat in the sauce then serve immediately.

Phoebe Wood